Sanitation Review

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Sanitation Review
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Bacteria

• Are microscopic organisms that live almost
  everywhere
• - in food
• - in water
• - the air
• - in you

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Categories of Bacteria

• Most bacteria are harmless
• Some are undesireable because they cause food
  spoilage. You can usually tell they are present
  because they make food slimy, mouldy and
  bad-smelling
• Some are beneficial. They are necessary for
  making yogurt, cheese, wine and sour cream. Some
  live in your stomach and help digest food
• Some are called pathogens and cause diseases such
  as food poisoning. You cant tell if they are
  present by the taste or smell of the food

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All Bacteria need

• Food
• Moisture
• Time
• Temperature
• The temperature they like is called
• The Danger Zone
• 4 to 60 degrees Celsius (C)
• 40 to 140 degrees Fahrenheit (F)

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Some Bacteria need

• Air they are called aerobic
• Anerobic bacteria can live without air

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Bacteria dont like

• Salty or saline environments. This is why salted
  foods keep well
• Acidic environments. This is why pickled foods
  keep well
• High temperatures, like in our steam table.
  Boiling kills most bacteria.
• Cold temperatures. This makes them go to sleep,
  although it doesnt kill them.

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Bacteria travel

• On your handsso wash them often
• Through coughing and sneezing so cover your
  mouth when you do then wash your hands
• In food, water, through the air, on dirty tools
  and utensils and on animals. Thats why animals
  are usually not allowed in restaurants.

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Bacteria are controlled or protected against by

• Killing them. This is called sanitizing.
• You can sanitize by heat or chemicals.
• Stopping their growth. Keeping food either hot
  or cold, outside the Danger zone, prevents
  growth.
• Stopping them from spreading. If you cross
  contaminate you are spreading bacteria around.
  Prevent this by keeping your work area sanitized
  and by washing your hands frequently.

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Types of Pathogens

• Pathogens are either
• infections
• which attack you directly, or
• intoxicants
• which enter your body and produce toxins, which
  make you sick.

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Types of Pathogens

• Botulism is found in bulging canned foods.
• Throw them out.
• Staph and strep bacteria are spread by coughing
  or sneezing on foods. Cover your mouth when you
  cough. They are probably the most common kinds
  of food poisoning.
• Perfringens bacteria grow in food left out at
  room temperature when it should have been
  refrigerated.
• Salmonella is found in almost all raw poultry.
  Cook poultry to an internal temperature of 180F
  or 90C and sanitize your work area and tools
  after working with poultry

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Types of Pathogens

• Trichinosis is found in raw pork. Cook it to an
  internal temperature of 150F or 75C and sanitize
  your work area and tools after working with pork.
• Hepatitis is spread by infected personnel or from
  infected shellfish. Buy food supplies only from
  reputable, inspected suppliers and keep infected
  people out of the kitchen.
• E-coli bacteria is associated with hamburger
  disease. Always cook ground beef so theres no
  pink left and sanitize your work area and tools
  after working with ground beef.

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Remember

• The primary cause of
• food poisoning is

Human error